Killer Vegan Peanut Butter Cups Recipes

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VEGAN PEANUT BUTTER CUPS



Vegan Peanut Butter Cups image

A rich, creamy peanut-butter center is covered in chocolate in this simple, no-bake Vegan Peanut Butter Cups recipe. You only need 6 simple ingredients to make your own delicious, vegan peanut butter cups at home!

Provided by Oh My Veggies

Categories     Dessert     Snack

Time 1h10m

Number Of Ingredients 6

½ cup peanut butter
1 cup dark chocolate
1 tsp coconut oil
1 tsp vanilla extract
1 tbsp maple syrup
½ tsp salt

Steps:

  • Melt chocolate in a microwave safe bowl for 45 seconds.
  • Place ½ tbsp of melted chocolate into each of 12 small silicone molds (see pictures).
  • Refrigerate for 20 minutes or until chocolate has hardened.
  • For the filling, mix the peanut butter, coconut oil, vanilla extract, and maple syrup until smooth.
  • Add 1 tsp of the filling into each cup.
  • Cover filling with melted chocolate, filling to the top of the mould. (You can microwave to melt your chocolate again if it has hardened back up.)
  • Refrigerate 30 minutes or until the peanut butter cups are hard enough to transfer from the moulds.
  • Store in the fridge for up to 10 days.

Nutrition Facts : Calories 159 kcal, Carbohydrate 10 g, Protein 4 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 1 mg, Sodium 149 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

KILLER VEGAN PEANUT BUTTER CUPS



Killer Vegan Peanut Butter Cups image

from have cake, will travel blog *a*mazing PB cups way better than grocery store ones, especially if you are prone to dark chocolate like me. *can successfully substitute carob chips*

Provided by DustyandSarah

Categories     Candy

Time 1h20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 7

12 cupcake liners
3/4 cup semi-sweet chocolate chips
1/2 cup natural-style peanut butter
2 tablespoons peanut butter
1/4 cup powdered sugar
1/2 teaspoon pure vanilla extract
1 pinch fine sea salt (if your PB is already salted, it's optional to add more)

Steps:

  • melt the chips in your microwave, keeping a close eye on them and stirring often to make sure they don't burn. it should take between 1-2 minutes. add the 2 generous T and stir to incorporate.
  • give it about 5 minutes to cool down a bit, it's easier to spread around when not lava-hot.
  • place a heaping teaspoon of melted chocolate in each mini cupcake liner and spread it all over the place with the back of a spoon. repeat with all 12 liners.
  • place the chocolate-covered liners onto a plate, into your fridge, to let it all harden.
  • meanwhile, stir together peanut butter, vanilla, salt, and sugar. if your peanut butter is anything like mine, it should form a sort of paste that you can start kneading to make sure all gets incorporated really well.
  • the chocolate should be hard by now, so divide peanut butter paste into all 12 liners, pressing down gently to make sure the paste goes everywhere.
  • top with heaping teaspoon of chocolate [melt it again if needed], spreading carefully so that none of the PB paste can be seen.
  • chill in fridge for at least one hour, until ready to devour.

Nutrition Facts : Calories 139.4, Fat 9.9, SaturatedFat 3.2, Sodium 25.1, Carbohydrate 11.8, Fiber 1.4, Sugar 9.4, Protein 3.8

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